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Tuesday, May 5, 2009

In addition to toasted tortilla strips traditionally used for topping, a corn tortilla is actually blended into the base and generous amounts of whole kernels are stirred in to give this soup a real corny kick. This version is vegetarian, but cooked cubed or shredded chicken can be added if you like. Also, two versions are listed below, the original recipe and then a non-pureed version if you don’t have a blender on hand.

Preheat oven to 350 degrees. Thinly slice two corn tortillas lengthwise into 1/4th inch thin strips and spray lightly with ICB or olive oil sprayer. Bake for about ten minutes or until crispy.

Soup

Directions:

Put the canned tomatoes, broth, chili powder, garlic and cumin in a medium sized pot on high heat and bring to a light boil. Meanwhile, put the corn, onion and carrots in a microwave steam bag (or pyrex dish filled with ½ inch of water) and heat a few minutes until tender- or you can sauté them in a small pan sprayed with ICB or olive oil sprayer (or 1 teaspoon olive oil) on medium heat until tender, then set aside. Remove from the tomato broth mixture from heat, let cool a bit and add 1 shredded corn tortilla (preferably microwaved for 10 seconds first to soften). Carefully transfer the soup into a blender. If you have a smaller blender only add one fourth to half of the mixture at a time (you can put the other half in a large bowl until ready to blend). Blend on low speed for about a minute, until a smooth consistency is reached.

A note about blending hot liquids: In order to be safe, it is recommended when you blend hot liquids that you never fill the jar more than half full, that you put the lid on and then cover it with a dry towel and hold it down by hand. Or instead, cover with the top, but leave out the center plastic covering, place a kitchen towel on top which will allow air to escape more gently Also, use as slow a speed as possible. NEVER blend hot liquids fully covered and at high-initial speed...you're just inviting burns as the hot liquid quickly blends, heats up the air above it, and causes an explosion through the blender top

Put the blended mixture back in the saucepan and warm on low heat stirring frequently (to prevent the thick soup from spattering.) Toss in the veggies (cooked carrots, corn, onion mixture) and simmer for 5 minutes until uniformly heated. Serve sprinkled with tortilla strips. Garnish with avocado, chopped cilantro and a lime wedge (if desired). You can also serve with a spoonful of plain nonfat yogurt or Greek yogurt or light sour cream as well.

To reduce sodium content, use low sodium chicken broth and no salt added canned tomatoes Also, if you don’t have a blender, try the non-blended version listed below:

Non- blended version

Ingredients

same as the regular version, listed above

Tortilla strips

Directions:

Preheat oven to 350 degrees. Thinly slice all three corn tortillas lengthwise into 1/4th inch thin strips and spray lightly with ICB or olive oil sprayer. Bake for about ten minutes or until crispy.(Since you will not be blending a corn tortilla into the base, you will just add extra toasted corn tortilla strips on top.)

Soup

Directions:

Put the corn, onion and carrots in a medium to large sized pot sprayed with ICB or olive oil sprayer (or 1 teaspoon olive oil) and sauté on medium heat until tender. Put the canned tomatoes, broth, chili powder, garlic and cumin in the pot and bring to a light boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Serve sprinkled with tortilla strips. Garnish with avocado, chopped cilantro and a lime wedge (if desired). You can also serve with a spoonful of plain nonfat yogurt or Greek yogurt or light sour cream.

2
comments:

You can add a chipotle chile to get some kick out of it!!!I prepare mine with tomatoes, garlic, onions and chipotle chile. Besides your garnishing add fresh or cotija cheese..... yummmMexican approved! ;)

About Me

About Me, Marie

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The belly rules the mind. ~Spanish Proverb

Food is an important part of a balanced diet. ~Fran Lebowitz

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Disclaimer:

The material on this blog is for informational purposes only. It is not intended for the treatment, cure, diagnosis, or prevention of any medical condition. Please consult your personal physician and medical team (such as a registered dietitian) for specific advice on diet and health pertaining to you. The author of this blog disclaims any liability arising directly or indirectly from the use of the information on the blog.